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76% would make again

Chicken Tikka Masala Rice Bites

August 18, 2020
Chicken Tikka Masala Rice Bites

Ingredients

for 2 servings

  • 1 box Deep Indian Kitchen Chicken Tikka Masala
  • 2 tablespoons small red onion, diced
  • 2 tablespoons small jalapeño, diced
  • ¼ cup cilantro (10 g), thinly sliced, plus more for garnish
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • ½ cup shredded cheddar cheese (50 g)
  • 3 cups panko bread crumbs (345 g), divided
  • 3 eggs, divided
  • canola oil, for frying
  • 1 lime, cut into wedges, for garnish

Nutrition Info

  • Calories 958
  • Fat 33g
  • Carbs 128g
  • Fiber 5g
  • Sugar 12g
  • Protein 39g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350ºF.
  2. Remove Deep Indian Kitchen Chicken Tikka Masala from the box, puncture the film with a fork 3 times, and microwave for 2 minutes. Remove chicken and dice into small pieces. Put the diced chicken into a medium-sized bowl with the rice and sauce.
  3. In that bowl, add the red onion, jalapeño, ¼ cup (10 G) cilantro, cumin, salt, cheddar cheese, ½ cup panko, and 1 whisked egg. Mix until everything is combined and let sit for 5 minutes.
  4. Divide the mixture and use your hands to roll into 8 even balls, making sure they are tightly packed.
  5. Place balls on a parchment-lined baking sheet and place in the freezer for 15 minutes to set up.
  6. In a small bowl, whisk the remaining 2 eggs. In another small bowl, place the panko.
  7. Remove the rice bites from the freezer and coat each bite first in the egg and then in the panko, slightly pressing the panko onto the bite evenly.
  8. Fill a small, high-walled sauce pan with 2” of canola oil and heat to 350ºF. Working in batches, lower the bites into the oil 4 at a time using a slotted spoon and cook for 30 seconds on each side or until golden brown.
  9. Place the fried bites back on the parchment-lined baking sheet and bake in the oven for 8-10 minutes.
  10. Remove from the oven and serve hot, garnished with cilantro and lime wedges.
  11. Enjoy!

Ingredients

for 2 servings

  • 1 box Deep Indian Kitchen Chicken Tikka Masala
  • 2 tablespoons small red onion, diced
  • 2 tablespoons small jalapeño, diced
  • ¼ cup cilantro (10 g), thinly sliced, plus more for garnish
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • ½ cup shredded cheddar cheese (50 g)
  • 3 cups panko bread crumbs (345 g), divided
  • 3 eggs, divided
  • canola oil, for frying
  • 1 lime, cut into wedges, for garnish

Nutrition Info

  • Calories 958
  • Fat 33g
  • Carbs 128g
  • Fiber 5g
  • Sugar 12g
  • Protein 39g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350ºF.
  2. Remove Deep Indian Kitchen Chicken Tikka Masala from the box, puncture the film with a fork 3 times, and microwave for 2 minutes. Remove chicken and dice into small pieces. Put the diced chicken into a medium-sized bowl with the rice and sauce.
  3. In that bowl, add the red onion, jalapeño, ¼ cup (10 G) cilantro, cumin, salt, cheddar cheese, ½ cup panko, and 1 whisked egg. Mix until everything is combined and let sit for 5 minutes.
  4. Divide the mixture and use your hands to roll into 8 even balls, making sure they are tightly packed.
  5. Place balls on a parchment-lined baking sheet and place in the freezer for 15 minutes to set up.
  6. In a small bowl, whisk the remaining 2 eggs. In another small bowl, place the panko.
  7. Remove the rice bites from the freezer and coat each bite first in the egg and then in the panko, slightly pressing the panko onto the bite evenly.
  8. Fill a small, high-walled sauce pan with 2” of canola oil and heat to 350ºF. Working in batches, lower the bites into the oil 4 at a time using a slotted spoon and cook for 30 seconds on each side or until golden brown.
  9. Place the fried bites back on the parchment-lined baking sheet and bake in the oven for 8-10 minutes.
  10. Remove from the oven and serve hot, garnished with cilantro and lime wedges.
  11. Enjoy!
Chicken Tikka Masala Rice Bites

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